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Rigatoni with spinach and walnut pesto

Rigatoni with creamy, garlicy pesto.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2


  • 60 g fresh spinach
  • 20 walnut halfs
  • a handful grated parmesan
  • 2 cloves of garlic
  • salt and pepper to taste
  • olive oil
  • 250 g pasta of your choice


  • Put on a big pot of salted water for the pasta before you start with the pesto.
  • In a small pan over medium high heat, roast the walnut halfs until they are slightly browned.
  • In a small food precessor or in a bowl using a stick blender, combine the washed and drained spinach, the parmesan, the walnuts and the garlic.
  • Add a generous splash of olive oil and start mixing until it all comes together in a creamy pesto.
  • Keep adding olive oil until you have the desired texture.
  • Season with salt and pepper.
  • Cook the pasta according to package.
  • Mix the drained pasta with the pesto and serve with parmesan on the side.